About the Recipe
As soon as winter rolls in and the days get darker, I start itching to bake. There’s just something so comforting about the smell of warm dough and chocolate wafting through the house while the snow swirls outside. And while the Christmas cookie baking marathon is always on the horizon, I love having a few go-to cozy bakes to carry us through the quieter, in-between days.
These chocolate rolls are a new addition to our kitchen, but they’ve already earned their spot in the regular rotation. They actually came to be thanks to one of my daughters, who (brace yourself) was less than thrilled about a batch of apple cinnamon buns I had made. She loved the fluffy texture but wasn’t into the baked apples. Fair enough. I took it as a challenge—and of course, my mind immediately went to chocolate. I mean… when in doubt, right?
The result is something I absolutely love. If my Classic Cinnamon Buns had a dessert-y little cousin who went to pastry school with chocolate rugelach, this would be it. Soft, slightly sweet, and swirled with chocolatey goodness, these rolls are perfect for brunch, snacking with coffee, or honestly, just pulling apart straight from the pan.
If you’re a fan of my Banana Cinnamon Rolls or that gooey Banana Monkey Bread, this one will definitely speak your language. It’s simple, satisfying, and makes the house smell like a dream. I hope you enjoy these chocolatey swirls as much as we do—they might just become your new winter favorite.
Chocolate > Apples (for some of us) – A delicious alternative for those who aren’t into fruit-filled buns.
Fluffy and soft – Just like my Classic Cinnamon Buns, the dough is pillowy and tender with the perfect rise.
Not too sweet – These aren’t sugar bombs—just the right balance of cocoa richness and subtle sweetness.
Sourdough-friendly (if you want it to be) – You can easily swap in discard if you’re into that tangy depth of flavor.
Kid-approved – Especially for the ones who wrinkle their noses at cooked fruit. (Looking at you, child of mine.)
Perfect for brunch or snacking – Whether it’s a weekend treat or an afternoon coffee pairing, they just fit.
Twist-worthy – Want to throw in some cinnamon, chopped nuts, or even banana? These rolls are super flexible—like my Banana Monkey Bread and Banana Cinnamon Rolls, you can totally play.
What You'll Love
Can I use store-bought dough? If you're short on time, yes—you can absolutely use a good-quality pre-made dough. But if you have the time, making the dough from scratch is totally worth it (especially if you love the texture of my Classic Cinnamon Buns).
What kind of chocolate works best? I like using chopped dark or semi-sweet chocolate for little melty pockets throughout, but chocolate chips work too. Want to make it extra fancy? Try a mix of milk and dark chocolate or even sprinkle in some cocoa nibs.
Can I prep these the night before? Yes! Just shape the rolls and place them in the pan, cover tightly, and let them rest overnight in the fridge. In the morning, let them come to room temp while the oven preheats, then bake as usual.
Can I freeze them? Totally. Freeze after baking and cooling. Reheat in the oven (or toaster oven) for that fresh-baked warmth. You can also freeze the unbaked, shaped rolls—just thaw, rise, and bake.
Can I make this with sourdough discard? Absolutely. It gives the dough a subtle tang and beautiful texture. I’ve been on a discard kick lately and it works like a charm in this recipe too—just like it does in my Banana Cinnamon Rolls.
Do I need a glaze or icing? Optional, but never a bad idea. A simple dusting of powdered sugar is lovely, or you can whip up a quick vanilla glaze or chocolate drizzle if you're feeling extra.
Frequently asked Questions
Ingredints Explained
Ingredients
Chocolate Rolls:
1 cup warm milk
2 teaspoons active dry yeast
1/4 cup brown sugar
1/4 cup butter
3 eggs
4 cups all purpose flour
1/2 teaspoon salt
Filling:
5 tablespoons cocao powder
1/4 cup brown sugar
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
Icing:
1 cup icing sugar
1 teaspoon vanilla extract
4 tablespoons water
Preparation
In a large bowl, start making your dough by combining the warm milk with the sugar and yeast. Mix well and let sit for 5 minutes or until bubbles form (indication that the yeast is activating).
Add in the butter, eggs, salt and flour and combine. I prefer to get a bit messy and to use my hands to make the dough (perhaps because I was taught to do it this way) but if you have a stand mixer with a dough attachment I am sure that would work brilliantly as well. Kneed the dough until all ingredients are well combined.
Cover the bowl with a kitchen towl and let sit for 30-45 minutes or until the yeast has done it's job and the dough has doubled.
In the meantime, you can prepare the filling and the icing.
In a medium bowl, combine the butter, cocoa powder, both sugars, cinnamon and salt. Mix until you have a smooth chocolate paste. Same thing for the icing, combine the icing sugar, vanilla and water in a bowl. Add more water if you prefer a runnier consistency. Just remember, a little goes a long way when you play with icing sugar, so make sure to add a little bit at a time.
Once the dough has risen, you are ready for assembly.
Preheat your oven to 350F.
Lightly flour your work surface, so that your dough does not stick when you roll it out. With a rolling pin, roll out your dough into a horizontal rectangle roughly 1/2 cm thick (1/4"). Note: your rectangle does not have to be perfect.
Once the dough is evenly rolled out, with the help of a knife or spatula, spread an even layer of chocolate filling all over. Try and get as close to the edges as you can, but not to worry everthing gets rolled up in the end anyway, so you'll be sure to have some chocolaty goodness in every bite.
Now it is time to roll it up into a nice log. Start with the upper edge of your rectangle and roll towards you. Make sure to have a nice snug roll so that the filling stays in place when you cut it into individual rolls. Once rolled up, make sure to pince the edges together (again, just to secure the roll).
Prepare a greased 12 x 18" baking tray. I personally use butter, but a non-stick baking spray will also do the trick nicely. Cut your log into 5cm thick rolls (2") and place flat edge down into your tray. Don't worry if there is a bit of space between each roll, they will puff up nicely during the baking process.
Bake for 25-30 minutes or until golden. Remove from the oven and drizzle with the icing. You don't have to add this step if you prefer not to. I just think it not only adds an extra bit of sweet goodness to the rolls but it also adds an extra layer of visual interest, especially good when you want to impress your guests.
I know this recipe is now a family favorite in my house.
I would love to know if you have tried them and what you think!
